Do you know how to make a fragrant meat dragon, which can satisfy your craving and satisfy your appetite? Today, what we eat at home for dinner is a meat dragon that I have loved since I was a child. It has a layer of meat stuffing and a layer of rolled dough. The meat stuffing is mellow and the rolled dough is soft, which is particularly fragrant when you think about it. When I was a child, my mother used to help me eat, because it was as simple as making steamed buns and stuffing cakes. After making them, I sliced them and put them in a steamer covered with drawer cloth. Until dinner was announced, I always found that one or two pieces were missing from the steamer, not to mention that I was stealing food.

Prepare fragrant meat dragon food in advance: 400g of raw pork, 3g of mushrooms, 3g of chopped green onion and ginger foam, appropriate amount of rice wine, soy sauce, fresh and spicy sauce, oil consumption, 350g of salt wheat flour, 4g of yeast and appropriate amount of warm water.

The first step is to add 4 grams of yeast to 350 grams of wheat flour, pour in proper warm water, rub it into a smooth batter, and cover it with a fresh-keeping bag. I just put it in an electric oven and run the alcohol-fermenting method, and it will ferment at 38 degrees for 50 minutes.

In the second step, when making meat dragon, in order to reduce the greasy taste, you can add some fungi or bamboo shoots to it, which makes it more delicious. This time, I put three mushrooms one after another. If you make stuffing, it is suggested that the mushrooms be sliced and beaten evenly with the same minced meat, so that the stuffing is more detailed.

Step 3: Add a tablespoon of rice wine, cut appropriate amount of chopped green onion and ginger foam, stir-fry 2 tablespoons of soy sauce, 1 tablespoon of sesame oil and appropriate amount of fresh and spicy dew. Chopsticks are mixed in one direction to form even meat foam. The fermented dough is first evenly divided into two parts, then rolled out of the exhaust pipe, and then rolled into a rectangular dough with uniform thickness.

The fourth step is to pour a proper amount of meat stuffing on the rolling dough, and gradually level the meat stuffing with chopsticks, leaving a wide edge within 2 cm around. From the long side, the meat dragon is very long and has fewer levels; And this kind of meat dragon, which gradually rolls from the long side, is plump and has many levels.

Step 5 At this time, put a certain amount of warm water into the stainless steel steamer, spread the wet drawer cloth in the steamer, and put two meat dragons in it. Cover and wake up for 20min minutes. Here, it is suggested that there are two layers of steamed grids at home, and two meat dragons are placed in layers. After I do that, I find that the meat dragons are crowded together, and the steamed ones will continue to swell.

Step 6: After waiting for SAIC, keep steaming for 20min minutes. When the time is up, stew for 5 minutes before opening the lid. After I steamed it, the meat dragon was already crowded, and there were some broken skins on the edge. After cutting, there is no smell. Because of the addition of mushrooms, the steamed meat dragon is more fragrant and will not get tired of eating.